Chocolate Espresso Banana Bread
This Chocolate Espresso Banana Bread is a bold, cafe-style twist on classic banana bread. Espresso powder intensifies the cocoa, creating a deep, mocha-like flavor with a dense, fudgy crumb and rich chocolate pockets.
Equipment
- Mixing bowls
- Whisk
- Rubber Spatula
- 9x5-inch loaf pan
- Parchment paper
- Oven
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup Dutch-process cocoa powder
- 1.5 tsp instant espresso powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 cups mashed overripe bananas (about 3 large bananas)
- 0.5 cup unsalted butter, melted and cooled
- 0.75 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup semi-sweet or dark chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang.
- In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt until evenly combined.
- In a large bowl, whisk mashed bananas with melted butter. Add brown sugar, egg, and vanilla, whisking until smooth.
- Gently fold dry ingredients into wet ingredients using a spatula until just combined. Do not overmix.
- Fold in chocolate chips. Pour batter into prepared pan and sprinkle additional chips on top.
- Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely or slice warm.
Notes
Espresso powder enhances chocolate flavor without making the bread taste like coffee unless increased. Use very ripe bananas to balance the cocoa’s bitterness.